For the better part of a decade, I’ve done a fair bit of time traveling. Now before you jump to any conclusions and call me crazy, I don’t actually think I jumped into a time machine… It only comes with the territory of flying to Australia every year or two for the last eight years. Leaving Australia at 10am on a Saturday and arriving in Los Angeles as 6am on Saturday sounds kind of cool, doesn’t it? (Humor me.) Well let me tell you what isn’t quite as cool: crossing the international date line with a baby. Holy jet lag, Batman. I am tired! My now 6-month old has reverted back to the sleeping and eating habits of her 3-week old self, and I’m eating like I’m 30 weeks pregnant again. Must eat allll the food at 2 in the morning. Speaking of food, let’s talk about what you came here for: my Monday eats! If you’re not quite sure what’s the deal with all these shenanigans, go take a stroll on over to Peas and Crayons to find out what this WIAW party is all about. [Breakfast #1] The first meal of the day consisted of scrambled egg substitutes with mozzarella and hot sauce and an unpictured naner! [Snack #1] My morning snack was a handful of chips and a healthy serving of salsa. Not your typical morning snack, but I’m not ashamed! [Breakfast #2] Second breakfast was an english muffin with crunch peanut butter on one half and Nutella on the other. I haven’t had second breakfast since I was preggo but this silly jet lag has my body all sorts of confused! [Lunch] My mid-day meal was a can of Campbell’s Italian wedding soup. I was trying to limit my salt intake to get rid of some of this bloat from vacation, but we were running a little low on lunch foods so I had to make do with what I had! [Snack #2] My second snack of the day was a bag of honey dijon chips. My low salt intake goal for the day went straight out the window after that! [Dinner] My last meal of the day was a simple and easy chicken stir fry we whipped up using my homemade teriyaki sauce recipe. We washed that down with a Healthy Choice fudge bar after dinner! It feels so good to be back into relatively healthier eating habits. Sure I had a few slip ups this week, but who doesn’t make a mistake every now and again! On that note, my next meal of the day and a rolling baby awaits me off the internets!
Now tell me…
What was your favorite thing that you ate this week?
Mine was definitely our last family dinner last Friday in Australia. It may have just been take-out, but it’s the company you keep that counts!
We leave to head back to Boston on Saturday morning, so you better believe we’re making the most of our meals to make sure get in more of our favorites before we go. Here’s a little sampling of our eats this week!
(1) I had a club sandwich with gherkin and chips for lunch while catching up with friends at the Melbourne Zoo. | (2) I’ve been drinking boatloads of herbal tea on the daily over the last couple of weeks. When in Rome… | (3) I also had my first beer in over a year since before being pregnant! | (4) Mini Oreo cheesecakes were on the menu for a family get over last weekend. They were just as delicious this time around. | (5) Rice crackers are all the rage over here, so I paired them with baby spinach, cashew, and parmesan dip a few times this week. I’m adding this dip to my list of foods to recreate at home!
(6) More rice crackers for snacks but paired with plain hummus. Yummy! | (7) Rather than spend $5.50 at Gloria Jeans, we decided to recreate the infamous Tim Tam milkshake at home. Way cheaper and much healthier! | (8) I was on my own for lunch one day this week, so I had a ham & cheese sandwich with a side of coleslaw. | (9) Although I wasn’t a big fan of cereal in the past, I developed cravings for it while I was pregnant and they never went away in my postpartum days. | (10) I had my first taste of sticky date pudding and holy yum am I glad I tried it!! So tasty. Luckily baking isn’t my thing, so I can’t make this every weekend!
(11) Nando’s is by far my favorite chain here in Australia, so of course I had to have my go-to Nando’s favorite: chicken tender wrap with a side salad and I also noshed on Rich’s side serve of chips with peri-peri salt. Nommmm!
That’s all I have for you this week. This time next week, we’ll hopefully be back to our normal healthy eating habits. I wish I could say the same for our sleeping patterns!
Before the bub came along, I didn’t mind doing dishes. I might even go as far to say that I even liked doing them because it gave me some time to shut down this crazy brain of mine and do something mindless for a little while. Dishes now? They’re my arch nemesis. After a long commute and even longer day at work, the last thing I want to do at the end of the night is wash a sink full of dishes and bottles.
So what’s the best solution? One-pot meals! They are seriously a god send for busy people. And there’s plenty of leftovers to boot! Note to self: Buy a bigger skillet! Here’s an absolutely tasty one-pot dish I’d like to share with you all: cheeeeeesy ravioli lasagna!
You can lighten up this recipe by using reduced fat cheese or replacing the beef with ground turkey, bison, tofu crumbles, or nixing the meat all together! You can also mix it up by using different types of ravioli like butternut squash or spinach! I just used plain old cheese this time around. =)
- 2 tbsp olive oil
- 1 lb ground beef
- 1 onion, diced
- 2 – 3 cloves of garlic, minced
- 28 oz can of San Marzano whole tomatoes, undrained
- 1 8 oz can of tomato sauce
- 1 1/2 cups of chicken broth, low sodium
- 18 oz of prepared cheese ravioli from the refrigerated section or freshly-made ravioli if you’re feeling fancy
- 8 oz of part-skim mozzarella cheese, cut into cubes
- 1/4 cup of freshly grated parmesan cheese
- Add olive oil to a large skillet and warm over medium heat. When hot, sauté onions and garlic until onions are soft and translucent.
- Add ground beef and cook until browned.
- Cut up your whole tomatoes in the can into smaller pieces using a pair of kitchen shears. Add tomatoes, tomato sauce, chicken broth, and ravioli to the skillet once the meat is cooked through.
- Bring mixture to a boil, then reduce heat and simmer covered over medium heat.
- Simmer until ravioli are tender and sauce has reduced and thickened, about 20 – 30 minutes.
- Remove from the heat and stir in mozzarella and parmesan. Simmer for another 10 minutes to allow for the cheese to melt!
Source: Inspired by No. 2 Pencil
Servings Per Recipe: 8 • Serving Size: 1.5 cups • Calories: 413.9
Total Fat: 22.6 g • Cholesterol: 90.5 mg • Sodium: 906.9 mg
Carbs: 21.1 g • Dietary Fiber: 2.5 g • Protein: 29.8 g
WeightWatchers® PointsPlus™: 11 per serving *All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.